2000s Recipes + Menus

Irish Brown Bread with Smoked Salmon

Serves8
  • Active time:15 min
  • Start to finish:2 3/4 hr
May 2001
This bread is adapted from Jean Lemlin's recipe, from our March 1994 issue.
  • 1 cup unbleached all-purpose flour plus additional
  • 1 cup whole-wheat flour
  • 1/3 cup old-fashioned rolled oats
  • 1/4 cup toasted wheat germ
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 teaspoon caraway seeds
  • 3/4 stick (6 tablespoons) cold unsalted butter, cut into bits, plus 1 stick (1/2 cup) unsalted butter, softened
  • 1 cup plus 2 tablespoons well-shaken buttermilk
  • 1/2 lb thinly sliced smoked salmon
  • 1 bunch fresh chives, trimmed
  • Preheat oven to 400ºF.
  • Whisk together flours, oats, wheat germ, baking soda, salt, and caraway seeds in a large bowl. Blend in 3/4 stick cold butter with your fingertips until mixture resembles coarse meal. Add buttermilk and stir until dough is evenly moistened. Knead dough on a lightly floured surface, dusting with flour to prevent sticking, 1 minute (dough should remain soft and slightly sticky). Shape dough into a ball.
  • Pat out dough on a lightly floured baking sheet into a 7-inch round. Dust dough with flour and spread lightly over round with your fingertips. Cut a 4- to 5-inch X (1/2 inch deep) in top of dough.
  • Bake in middle of oven until bread sounds hollow when tapped on bottom, 45 to 50 minutes. Cool on a rack 2 hours before slicing.
  • Make canapés with bread, softened butter, salmon, chives, and pepper to taste.
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